Method of preparing yeast raised doughs



. patented ii, i9 38 arsz'aoo mr'rnon orranmmo mar .nouons Albert S. Richardson, Herbert S. Coith, and Verling M. Votaw, Wyoming,- Ohio, assignors to The Procter & Gamble Company, Cincinnati,- Ohio, a corporation of Ohio No Drawing. Application February 3', 1988,

' Serial No. 188,582 1 scu (01. 99-90 Our invention relates to the production of yeast-raised doughs made from a flour base. It is the object of the invention toprovide a convenient method oif preparing yeast-raised doughs 5 which can be baked into bread and're'lated edible I products of unusual tenderness and :palatability.

.This object isaccomplished by the use of super.-

glycerinated shortening, i. e.-, edible fat compris-' ing monoanddiglycerides, in the manner hereinafter set forth. r

In our copending applications, Serial Numbers 655,292-655,295, inclusive,.flled February 4, 1933, we have shown that the really important function of'the monoglycerides" and diglycerides of higher fatty acids in shortenings is to improve, the quality of edible products baked from a flour base, especiallythe tenderness or the volume of the baked product. Insofar as mono and, die glycerides had been -previouslyproposed for use .in shortenings, they-had been regarded either as stiffening agents for the shortening or as emulsifying agents'to promote the incorporation of .water in margarine or the like.

In the first development of real uses for superglycerinated' shortening in baking practice es-f pecial attention was given to plastic shortening, since that is the form of shortening which-under most conditions gives best results. Truly solid fat, such as tripalmitin ortristearin, is not readily mixed into a dough or batter in the required degree of intimacy, and most cooks and bakers flnd liquid shortening inferior for general to plastic shortening. In cake baking very unsatisfactory results are obtained if the main body of shortening is liquid, -alth,ough we have found that. the mono-- and'diglycerideportionof the shortening can be satisfactorily added, as iiquid to thecake batter with, excellent vresults. To some extent the choice of 'superglycerinated fat. for best j baking results from yeast-raised doughs parallels closely the choice of superglycerlnated shorten'ingfor use in cakes. In general." the tenderizing effect increasesfwith increasing excess of combined glycerine over-thatv required:

for formation of triglyceride of all' the combined fatty acid of the shortening. Monoglycerides are thus more potent than diglycerides, and soft or liquid di'glycerid'e afats are superior to hard diglyceridea'thestiffness-of the latterbeing inthelexcess combined glycerine present in hard diglyceride fatfis' otherwise sufficient for] the tenderizing effect usually desired. However, certsin points of difference, which we have observed,

. ference are set forth. 7 b V The chief improvement in cakes resulting from use of mono-and diglyceride is the increased 5 volume of the finished baked product, especially compatible with good mixing of the dough 'when'- a special procedure suitable for making the improved yeast-raised doughs. These points of difwhen the cake isfibaked from a batter unusually high in sugar. and aqueous ingredients. There is also an increase in the tenderness in cakes resulting from use of mono-' and diglycerides, but this 16 is of relatively minor advantage. In contrast, the- 1 primary advantage resulting from the use of superglycerinated shortening in products baked Y tq l hs is increased tendernessj, the volume of the baked product being vary 1 little afiectedl b The proportion of excess combined glycerine in the shortening required for taking full practical advantage of the increased tenderizing effect on'( products baked from yeast-raised doughs is 20''- greater than is needed to make an entirely satisfactory cake. Thus with .3% excess combined 1 glycerine in the'shortening, as described in our copending applications herelnabove' referred to, cakes can be easily produced which any observer can recognize as much superior to the cakes made with the corresponding triglyceride shortening,-' and .-i%v excess combined glycerine is suilicient to improve the same shortening for cake work to the point where only discriminating observation willdetect further improvement due to further increase in the excess combined glycerine. In' contrast, the tenderizing effect of monoand. diglycerides in baked products from yeast-raised doughs is detected only by-very careful observa- 5 Y Y tion when the excess combined glycerine in the shortening is only 3% 0r..4% of .the total weight of fat.,' This tenderizing eflect increases gradually with increasing proportion of the-special glycerides and'we find that the improvement is easily, demonstrated only when the excess combined glycerineis. at least about .5%. Of course, i 1

this exact percentage is not representedltobe 4 critical in comparison with a few hundredths'or even one-tenth of a per cent less combined ginerine, but is a practical minimum based on many comparisons of superglycerinated shortening with triglyceride shortening. in yeast-raised doughs'. V

In general, the desirable proportion of vmono- 3 and diglyceride fatin the shortening increases f; with decreasing proportion of shortening in the dough and thevtenderizing effect is more marked when the proportion of sugar is greater than that required for proper yeast fermentation.

Thus in typical'bakers bread, containing relag5;

tiveiy little sugar and fat, the shortening pref- 'erably contains not less than about 2% excess combined glycerine, whereas we believe that the optimum economical effect-not the maximum effect--can be obtained with less than 1% excess combined 'glycerine in shortening-for so-called "sweet doughs, which usually contain a greater proportion of sugar and of shortening than ordinary bread dough. In any type of yeast-raised dough, the total weight of the excess of combined glycerine in the shortening is preferably not less than .1% of the weight of flour incorporated in the dough.

As mentioned above, liquid mono.- and diglyceride fat may be incorporated in our improved cake batters, but the main body of shortening should be plastic. In contrast, not only the monoand diglyceride fat but even the whole body of shortening incorporated in our improved sweet doughs may, without substantial disadvantage, be entirely liquid or so nearly liquid as to flow freely.

The foregoing comparison has been stated in considerable detail, because the present inven-.

tion can best be understood by regarding it as the result of an effort to make useful application of knowledge of the whole set of. facts set forth. Although without undue expense a single superglycerinated shortening can be formulated which will be satisfactory for use in cakes and in the better grades of sweet dough, the requirements of the whole range of yeast-raised doughs cannot be satisfactorily met with any one shortening. In a sense, the object of the present invention is to minimize the disadvantage resulting from the inherent need of two or more superglycerlnated shortenings in bakery practice.

The essential step in our process is the incorporation of liquid or almost liquid and free flowing superglycerinated fat into the yeast-containing dough, the composition and quantity of superglycerinated fat being such that the excess of combined glycerine over that required for formation of triglyceride of all the combined fatty acid is not less than about one-half per cent of the total fat added to the dough and is suilicient to produce a tenderizing effect in the product baked from the dough after yeast fermentation. While the fluid superglycerinated fat may be the only shortening in the mix, it is ordinarily more economical t'o prepare a concentrate consisting principally of monoand diglycerides, and to use this concentrate as a supplement to a conveniently available shortening either of the triglyceride type or of. the type containing insuflicient'monoand diglyceride for the particular yeast dough being prepared. The free flowing form of the superglycerinated fat makes it very convenient for measuring and mixing, with no sacrifice of quality in the baked goods.

It is possible but not necessary to prepare the superglycerinated fat free from solid fat at room temperature; it is suflicient that the fat flow freely enough to be easily stirred, measured out, andmixed into the dough. Even a superglycerinated fat capable of. being made plastic at room temperature may advantageously be used in our process after melting, with perhaps an occasional remelting. The generalmethod of operating as just outlined enables bakers, with a minimum of different shortening materials, to have maximum flexibility in adjusting the composition of their shortening to their needs, which are inherently variable for the reasons already explained.

In general, the monoand diglycerides employed in our process should be derived from fatty acids which are predominantly unsaturated and are principally of sixteen or higher carbon content. Cocoanut, or palm kernel or like 'oil, when superglycerinated, is effective in our process, but is objectionable on account of flavor and should at most constitute a minor proportion of the total special fat. The following will serve to illustrate the kind of superglycerinated ,fat which is suitable:

Mono-olein.

Monoglyceride of. the mixed fatty acids of cottonseed oil.

Diglyceride of the mixed fatty acids of peanut oil.

Cottonseed oil hydrogenated to 65-75 iodine value and reacted with glycerine to form a mixture containing 19% combined glycerine and containing principally monoand diglycerides. This fat should be cooled slowly so that the solid separates out in soft grains, and remelted occasionally if necessary to render fluid. Soybean oil hydrogenated to 70-80 iodine value and reacted with enough glycerine to raise the combined glycerine content to about 15%, in melted state just above room temperature.

Monoglyceride of lard fatty acids, in, grainy condition at or just above room temperature.

Monoglyceride of the fatty acids of hydrogenated peanut oil of about 80 iodine value.

In the above examples, the term monoglyceride does not necessarily refer to a material exclusively monoglyceride, but includes synthetic fat consisting predominantly of, monoglyceride. Likewise the term diglyceride is used in a broad sense so as to comprise a synthetic fat in which the diglyceride predominates.

Our process is applicable to a wide variety of dough formulas, falling chiefly into the two general classes of bread doughs and sweet doughs, hereinbefore referred to. Within each class of formulas, we prefer to use rather more than average moisture, but this is not at all essential to realization of the tenderizing effect of the superglycerinated fat. Since formulas for yeastraised doughs are well known, two typical formulas will suffice for further explanation of the present invention, without discussion of the number-less possible variations except such as pertain to the shortening.

The following shows the proportions of the various ingredients in a typical sweet dough, the quantities being adjusted to yield about ten The sugar, shortening and salt are creamed together to the desired lightness and, with continued mixing, the eggs and next the milk are premixed with the yeast and flavoring agents are added. Finally the flour is beaten into the mix until the whole is smooth. The final mixing temperature should be about 80 F. The fermentation is conducted and the gas worked out of the dough in the usual manner, and the doughflnally shaped as desired for baking into rolls. tea ring mam r v {1th the general Principles. explained hereinbeore.

or the Innumerable shortening combinations for usein such a sweet dough formula will be suggested.

by the principles'already explained as underlying our process. For instance, 2 ounces of a fluid superglycerinated fat prepared by esterifying cottonseed oil fatty acids with one-fifth their own weightof pure glycerine maybe used along with 14 ounces of' a conventional I plastic tri glyceride shortening. Very similar results can be i not often enough to maintain it in a free flowing obtained by use of .1 ounce of the same superglycerinated cotton seed oil together with 15': ounces :of a superglycerinated cake shortening containing about .4% excess combined'glycerine.

An equally tender baked product, with a more polished appearance of the crust, can be. obtained by incorporating in the dough 1 pound of an oil prepared by mixing the same superglycerinated cottonseed oil with seven times its weight of ordinary cottonseed oil of edible grade.

on account of keeping quality, we prefer to' use a partially hydrogenated and highly superglycerinated vegetable oil,. examples ;of which have been given. Cottonseed oil is preferred for this purpose on account of availability. gible trouble is involved in remelting such a prodcondition in the bakery. Enough of the super- -glycerinated shortening is used, preferably in conlunction with a cheaper shortening, to give the desired tenderizlng eifect, and this ordinarily requires at least excess'combined glycerine in the whole of the fat added to,the dough.

The same considerations regarding choice of shortening apply to bread doughsin which the sugar used is not much more than -req'uired'for proper yeast fermentation. The bread doughs practically always contain less than 10%"shorte ening, based on the'weight of norm Withthese" must be classed also "lean" formulas for sweet dough, there being no sharp dividing line between bread doughs and sweet doughs. A typical formula is: Flour. 100 parts; sugar, 4 parts; salt. 2

parts; skim milk powder, 4 parts; yeast, 2.5

parts; water -70 parts; shortening. 2 parts. The flour and shortening are mixed together; the'salt, sugar, and milk powder dissolved in a part of the water are next added; and finally a slurry of the yeast in the remainder of the water is added. Slow mixing of the entire mass is continued until a coherent dough is formed,

and the mixing, then carried out at high'speed until the dough is developed tothe right consistency as determined by experience. Fermentation, working out the gas, shaping the loaves.

andthen baking follow in the conventional manner.

Even with so little shortening inthe formula .as suggested in the preceding paragraph, the

shortening used in our process could be two- -thirds or even three-fourths ordinary triglyceride fat if'the remainder consisted "of practically "pure mono-olein for instance. However. rela- ,tivelypure monoglycerides are not'so easily prepared as superglycerinated' fat mixtures containing 5 to'10% excess combined glycerine, and

' hence we prefer all or at least about-half of the portion of 'theordinary triglyceride shortening shortening in sucha bread formula to consist of the fluid superglycerinated fat. With' bread formulas calling'for larger proportions of fat, e. g.', 8% based on the weight'ofilour, the promay be correspondingly increased.'in accordance count of the "In the practice of our invention it is unnecessary and hence is usually uneconomical to, preparepure .monoor diglycerides. The-composition of the required fluid superglycerinatedshortening can be better controlled in terms of its combined glycerine and combined fatty'acid con- 1 tent. We haveused the term 'excess combined glycerine" and explained it in a manner which will be clear'to the 'shlled chemist, but on-ac- 1 importance of this concept it will 7 befurther explained by examples.

In determining excess combined glycerine in a fat it is convenient, although not essential. to

or 25.8%; Since one-third as much glycerine would be required to form the triglyceride as is required to form the monoglyceride of any given weight 'of fatty. acid, the excess of combined glycerine in puremono-olein may be very simply calculated-as two-thirds of 25.8%or 17.2%. I y .In the foregoing example, we havein =eil'ect regarded mono-olein as though each mol. of it consisted-of one-third of a mol. of tri-olein and twoethirds of a'moLof additional orexces's combined glycerine. Just so in general the composition of a mixture vofmono-, diand triglycerfide'scangbe regardedas consisting of an equivalent amount of triglyceride fat plus the excess combined glycerine. In the particular case of 'preparinglmonoand diglycerides by reacting triglycerides with glycerine, the amount of excess combined glycerine as herein defined is exactly the same'as the amount of glycerine which actu- "ally enters into the reaction. To calculate the excess combined glycerine from chemical analysis of a mixture of glycerides, it is sumcient to determine accurately the saponiflcation number of the mixture and the total combined glycerine by conventional methods. The per cent combined glycerine required for formation of triglyceride of all the fatty acid of the fat is equal to .0547 times the saponiflcation number of the fat, and this theoretical percentage of glycerine can be subtracted from the percent combined glycerine as determined by analysis in order to estimate the per cent excess combined glycerine in the fat. Of course, the analyst must make suitable corrections for free fatty acid,.dissolved glycerine and any other complications which he may encounter. There are-independent methods of analysis whichmay be usedto replace or tocheck the particular methods referred to above.

' and accordingly our invention is not defined in terms of any particular method of analysis.

Having thus described the invention, what is claimed as new and desired to be secured by Letters Patent is:

,1. The process of preparing yeast-raised doughs from a flour base whichcomprises'the stepof incorporating ,in the dough fatty shortening having a free flowingv consistency and con-.

tainingglycerides of the group consisting of vmonoand diglycerides of predominantly unsaturated higher fatty acids in quantity snmcient to produce a tenderizing effect on the edible product baked from the said dough.

2. The process of preparing doughs from a flour base which comprises incorporating in the dough yeast as a leavening agent. a triglyceride shortening, and an additional shortening agent in free flowing form containing, in amount sufllcient to increase the tenderness of bread or like product baked from the said dough, predominantly unsaturated higher fatty acid esters of the group consisting of monoglycerides and di-' glycerides.

3. In the process of preparing products baked from a yeast-raised flour dough, the step which consists in mixing into the dough free flowing fat containing predominantly unsaturated higher fatty acid glycerides of the group consisting of monoand diglycerides in amount sufllcient to make the amount of the excess of combined glycerine over that required to form the triglyceride of the combined fatty acids of all the fat in the mix equal at least to .1% o! the weight of the flour in the mix.

4. The process claimed in claim 3 in which there is incorporated into the dough more sugar than is required for yeast fermentation.

5. In the process of preparing products baked from a yeast-raised flour dough, the step which consists in mixing into the dough predominantly liquid and free flowing fat containing predominantly unsaturated higher fatty acid glycerides of the group consisting of monoand diglycerides in amount sufllcient to make the amount of the excess of combined glycerine over that required to form the triglyceride of the combined fatty acids of all the fat in the mix equal at least to .5% of the weight of all the fat.

6. In the process of preparing products baked from a yeast-raised flour dough, the step which consists in incorporating in the dough a plastic fat comprising higher fatty acid glycerides and a free flowing fat containing predominantly unsaturated higher fatty acid glycerides of the group consisting of monoand diglycerides in amount sufllcient to make the amount of the excess of combined glycerine over that required to form the triglyceride of the combined fatty acids of all the fat in the mix equal at least to .1% of the weight of the flour in the mix.

I. A method of controlling the excess combined glycerine content oi shortening in yeastraised flour doughs to produce atenderizing effect on the edible products baked from such doughs, which includes the step of incorporating in the dough a plastic fat comprising higher fatty acid glycerides and a free flowing fat containing predominantly unsaturated higher fatty acid glycerides of the group consisting of monoand diglycerides, said last named glycerides containing more excess combined glycerine than said first named glycerides.

8. A method of controlling the excess combined glycerine content of shortening in yeastraised flour doughs to produce a tenderizing effect on the edible products baked from such doughs, which includes the step of incorporating in the dough a plastic fat comprising higher fatty acid glycerides and a free flowing fat containing predominantly unsaturated higher fatty acid glycerides of the group consisting of monoand diglycerides, said last named glycerides containing more excess combined glycerine than said first named glycerides and being incorporated in amount sufficient to make the total amount of excess combined glycerine over that required to form the triglyceride of the combined fatty acids of all the fat in the mix equal at least to .5% of the weight of all the fat.

ALBERT S. RICHARDSON.

HERBERT S. COITH.

VERUNG M. VOTAW. 

